Crock Pot Orange Chicken
Transform your weeknight dinner routine with this irresistibly flavorful Crock Pot Orange Chicken! Tender, slow-cooked boneless chicken thighs are bathed in a rich, tangy-sweet glaze made from orange marmalade, soy sauce, and a hint of ginger. This easy, hands-off recipe is perfect for busy schedules, requiring just 10 minutes of prep before your slow cooker works its magic. As the chicken slowly cooks to perfection, the vibrant sauce thickens to create a luscious coating that pairs beautifully with fluffy white or jasmine rice. Garnish with scallions and sesame seeds for an elegant finishing touch, and enjoy this comforting and restaurant-worthy meal right at home! Perfect for meal prepping or feeding a crowd, this Crock Pot Orange Chicken is a must-try for fans of Asian-inspired flavors.
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Recipe Information
Ingredients
- 2 pounds Boneless, skinless chicken thighs
- 0.75 cups Orange marmalade
- 0.25 cups Soy sauce
- 2 tablespoons Rice vinegar
- 2 tablespoons Brown sugar
- 2 Garlic cloves, minced
- 1 teaspoon Ginger, grated
- 2 tablespoons Cornstarch
- 2 tablespoons Water
- 2 tablespoons Scallions, chopped (optional, for garnish)
- 1 tablespoon Sesame seeds (optional, for garnish)
- 4 cups Cooked white or jasmine rice (for serving)
Instructions
Spray the inside of your crock pot with non-stick cooking spray or use a slow cooker liner for easy cleanup.
Place the chicken thighs in the bottom of the crock pot.
In a medium mixing bowl, whisk together the orange marmalade, soy sauce, rice vinegar, brown sugar, minced garlic, and grated ginger until well combined.
Pour the sauce over the chicken thighs, making sure they are evenly coated.
Cover the crock pot with the lid and cook on LOW for 4-5 hours, or until the chicken is fully cooked and tender.
Once the chicken is cooked, carefully transfer it to a plate and shred it using two forks. Return the shredded chicken to the crock pot and stir to fully coat it in the sauce.
In a small bowl, mix the cornstarch and water until smooth to create a slurry. Stir the slurry into the sauce in the crock pot to thicken it. Let it cook for an additional 15-20 minutes on HIGH.
Taste the sauce and adjust seasonings, if necessary.
Serve the orange chicken over cooked white or jasmine rice. Optionally, garnish with chopped scallions and sesame seeds for an added touch of flavor.
Enjoy your tangy and sweet Crock Pot Orange Chicken!
Nutrition Facts
Calories |
4299 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.3 g | 138% | |
| Saturated Fat | 28.5 g | 142% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1134 mg | 378% | |
| Sodium | 3248 mg | 141% | |
| Total Carbohydrate | 515.4 g | 187% | |
| Dietary Fiber | 6.3 g | 22% | |
| Total Sugars | 171.9 g | ||
| Protein | 273.5 g | 547% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 457 mg | 35% | |
| Iron | 23.9 mg | 133% | |
| Potassium | 3042 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
